I JUST made this pie tonight as a test for Thanksgiving and for a bake sale at my church. My mother loves the test pie I made. However, a few modifications were made after reading the reviews....I used the recepie for apple pie off of the pillsbury pie crust box which includes salt. The salt helps with the too sweet taste that some reviewers complained about. I also found that spooning the apples into the pie crust as opposed to pouring the mixture in helps cut down on the runniness of the pie. Spooning the mixture into the crust allows you to control the amount of juice that goes in. I left some juice in the bowl (approx 2 tblsp) and the consistency was perfect. We cut the test pie while it was still smoking and it wasn't runny at all. I also added walnuts after putting the carmel over the apples and mixed about 2 tblsp of caramel in my apple mixture before spooning it in the crust (I used hot caramel topping by smuckers). I also only used 1/2 of a 12oz jar of caramel per pie. After baking, I brused the crust with butter and sprinkled a little bit of sugar on top and then drizzled caramel over the top crust. Now I just have to perfect my skills regarding sealing the crust together!!!!

Reviewed On: Nov. 17, 2007